Louisiana smoked chicken hens


2 baking hens
1 cup green onions, chopped
1/2 cup parsley, chopped
dried bread or old toast
2 tbsp louisiana hot sauce
8 drops peychaud’s bitters
1 cup water
smoked sausage, sliced
smoked or fresh oysters, optional
italian sausage, sliced
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
4 eggs, beaten

1 tbsp worcestershire sauce
2 cup white wine, dry
1/2 tsp dried mint, crushed
water container seasoning
1 cup white wine, dry
1 garlic clove, whole
1 tsp dried mint, crushed
2 tbsp worcestershire sauce
1 onion, whole, peeled
1 tbsp liquid smoke
6 drops peychaud’s bitters

How to prepare

Stuffing: mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with italian sausage.
Stuff the hens full. Water pan: put smoker ingredients in the water pan. Smoking: light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put hens on rack and smoke about 5 hours. Yield: 1 servings

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